Betty Crocker Christmas Cookies by Betty Crocker Editors

By Betty Crocker Editors

Christmas cookies are a perennial favourite, or even the busiest chefs make an effort on the vacation trips to bake conventional cookies in addition to test new rules. This name is a whole and attractive examine Christmas cookies, with virtually a hundred cookie recipes starting from embellished cookies to sandwich cookies, truffles and bars and targeted cookies for kids to assist bake. This festive e-book is full of the superior Christmas cookie creations, each one brimming with enjoyable. entire with baking and adorning assistance, inspiring reward rules and gorgeous images, it is a must-have cookie publication for the vacations.

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Blend in the banana and coconut. Turn into the prepared pan or pans. Bake 55 to 60 minutes for the large loaf or 45 to 55 minutes for the smaller loaves, or until they test done. Cool in the pan 5 minutes, then turn onto a rack. Makes one large or three small loaves Dark and Rich Breads* 5 1 Bishop's Bread JLegend has it that this bread comes from the 19th-century American frontier when settlements would be visited by traveling clergymen. A hostess invented this recipe when a bishop dropped in unexpectedly one Sunday morning.

Bake for 55 to 60 minutes, or until it tests done. Let cool in the pan for 10 minutes, remove, and finish cooling on a rack. Makes one medium loaf Dark and Rich Breads* 45 Fruited A p p l e Loaf Ihis is terrific for the holidays, a cross between a nut bread and an aged fruitcake, but less dense. Keep the loaves wrapped and refrigerated up to a month. Cut in thin slices and spread with fruit-flavored cream cheese (page 117 or 118). 1 cup li^bt or dark brown sugar, packed Vi cup vegetable oil 2 tablespoons Sherry 2 eggs i teaspoon vanilla extract i cup light or dark raisins i cup coarsely chopped mixed candied fruits i cup chopped walnuts or pecans 1 cup pitted chopped dates i */2 cups chopped tart apple (about 3 small, peeled and cored) 2 teaspoons baking soda 2 cups all-purpose jlour ( /2 teaspoon salt */2 teaspoon ground cinnamon

Grease and flour a 9'/z x 5'/2-inch loaf pan or three 53/4 x 3 '/2-inch loaf pans. In a large mixing bowl, cream the butter and sugar. Beat in the eggs, rum, and almond extract. In another bowl, stir the flour, baking powder, soda, and salt together, then add to the creamed mixture. Blend in the banana and coconut. Turn into the prepared pan or pans. Bake 55 to 60 minutes for the large loaf or 45 to 55 minutes for the smaller loaves, or until they test done. Cool in the pan 5 minutes, then turn onto a rack.

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